Aunt Marthas Salad Dressing Recipes

MARTHA'S VINEYARD SALAD

Steps:

• Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
• Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
• Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
• Divide on 6 plates and top with onions, blue cheese and pinenuts.

MARTHA'S FAVORITE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

MATSUHISA DRESSING

Steps:

• Pulse onion in a food processor until finely chopped. Transfer to a fine sieve set over a small bowl and let drain.
• Place 3 tablespoons drained onion, soy sauce, vinegar, water, sugar, salt, mustard, and pepper in a bowl and whisk until sugar and salt are dissolved and mixture is combined. Whisk in oils until combined.

THE BEAVER'S " AUNT MARTHA'S" POTATO SALAD

Steps:

• Boil potatoes and eggs. Remove eggs from shells. Chop into small.
• pieces.
• while still hot. Stir in mayonnaise, horseradish, mustard, onion,.
• celery,.
• relish and pimentos.

AUNT MARTHA'S SALAD DRESSING RECIPE

Steps:

• Add in tomato, red pepper, toasted pine nuts, sliced red onion, dried cranberries or cherries. 1/2 hour to 1 hour before dinner, mince 1 clove garlic into olive oil. Let set. Assemble salad greens, and any other chosen ingredients. When ready to dress the salad, pour olive oil + minced garlic onto greens and toss. Juice lemon into oil bowl and pour over salad. Toss again. Add freshly grated pepper and salt and toss. Add freshly grated Parmesan or romano and toss.